Sweet Potato Noodle Stir Fry
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This sweet potato noodle stir fry is fresh and downright delicious. It’s jam-packed with veggies all smothered in an irresistible Thai peanut sauce, and topped with tender chicken. It’s easy to adapt for all types of eaters, and it’s ready in just 45 minutes!
This sweet potato noodle stir fry is one of my favorite ways to turn a pile of vegetables into a dinner that feels genuinely exciting. Sweet potato noodles are quickly sautéed until tender, then tossed with chicken, colorful vegetables, fresh herbs, and a creamy peanut lime sauce that brings everything together. It’s vibrant, packed with texture, and loaded with bold Thai-inspired flavors.
One of the things I love most about this recipe is how flexible it is. The vegetables can be swapped based on what’s in your fridge, and you can add your favorite protein or keep it veggie-focused. The sweet potato noodles add a subtle sweetness and satisfying bite that work beautifully with the tangy, nutty sauce.
While the ingredient list looks a little long at first glance, many of the ingredients are pantry staples, and the recipe comes together quickly once everything is prepped. The combination of lime, Thai red curry paste, fresh herbs, crunchy vegetables, and creamy peanut sauce creates a meal that’s fresh, flavorful, and perfect for busy weeknights.
How to make sweet potato noodles
If you don’t have a spiralizer, don’t worry—there are a few easy ways to turn sweet potatoes into noodles:
- Spiralizer: This is the quickest and easiest option. Whether you have a handheld spiralizer, countertop model, or stand mixer attachment, they all work well for firm vegetables like sweet potatoes.
- Julienne peeler: An inexpensive tool that takes up very little space and creates thin, noodle-like strands with minimal effort.
- Mandoline and knife: Slice the sweet potato lengthwise into thin sheets using a mandoline, then stack the slices and cut them into thin strips to create noodles.
Sweet Potato Noodle Stir Fry Recipe
Ingredients
Chicken Marinade
- 1 tablespoon EACH: soy sauce, Thai red curry paste, and cooking oil
- Juice from ½ lime
Sweet Potato Noodle Stir Fry
- 4 boneless skinless chicken thighs
- 1 tablespoon cooking oil
- 2 red bell pepper (sliced)
- 2 cups shredded red cabbage
- 2 medium sweet potatoes (about 1 lb total, peeled and spiralized)
- ½ cup EACH: cilantro and Thai basil
Instructions
- Whisk the marinade ingredients in a small baking dish. Add the chicken (or tofu) and mix it around so that it is coated in the marinade. Let the chicken marinate for 30 minutes on your counter or up to 8 hours in your fridge.1 tablespoon EACH: soy sauce, Thai red curry paste, and cooking oil, Juice from ½ lime, 4 boneless skinless chicken thighs
- Preheat your oven to 400 degrees Fahrenheit. Place the baking dish with the chicken (or tofu) into the oven and let it cook for 15 minutes. If you'd like extra color on the chicken, broil it for 5 minutes.
- While the chicken or tofu is cooking, prepare the rest of the meal. Add all the sauce ingredients in your blender and blend on high until smooth. For a less smooth sauce, you can mince the garlic, ginger, and cilantro and whisk all the ingredients in a bowl. The sauce will be runny.⅔ cup water, ⅓ cup peanut butter, 2 tablespoons EACH: rice vinegar and soy sauce, 1 tablespoon honey, 1 teaspoon EACH: sriracha and fish sauce, 2 cloves garlic, 1 inch piece ginger, Juice from 1 lime, A small handful of cilantro
- Heat the oil in a large skillet over medium-high heat. Add the bell pepper and cabbage and stir-fry for about 3 minutes, or until they just begin to soften. Add the sweet potato noodles to the skillet and stir-fry, carefully turning them as they cook, for about 5 minutes. You want the noodles to have a slight crunch to them, but not so much that you feel you’re eating raw potatoes.1 tablespoon cooking oil, 2 red bell pepper, 2 cups shredded red cabbage, 2 medium sweet potatoes
- Pour the sauce into the pan and sprinkle the cilantro and Thai basil over the top. Toss gently. The sauce will quickly thicken in the heat. Serve with the chicken or tofu placed on top.½ cup EACH: cilantro and Thai basil
Nutrition
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The sauce was spectacular and so easy. I only had almonds (not butter) and it still worked perfectly. I used the sauce over a veggie stir fry with rice noodles.
Thank you for your recipes!
You’re so welcome!!
Hi Kristen. Just so you know. most Thai red curry pastes found in grocery stores contain fish paste or powder. Vegan versions can be found but usually only from highly specialized Thai retailers.
You’re right, some do. If eating vegan is important to you, then always make sure to read labels. Thai Kitchen is one very widely available brand that is vegan. 🙂
This meal was so delicious! I used smoked tofu because that was the only kind available. Next time I’ll serve it in a bed of lightly steamed kale. Definitely a keeper!
Awesome idea about the steamed kale. I may try that next time, too. 🙂